Healthy creamy olive and arugula pasta with farro
This dish combines chewy farro pasta (or cooked farro grains) with a silky Greek yogurt and feta-based cream sauce, briny olives, peppery arugula, and fresh lemon. It’s a nutrient-rich pasta that’s high in fiber, heart-healthy fats, and full of that Mediterranean brightness — perfect for a balanced, satisfying meal.
⏱ Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
For the pasta:
200 g (7 oz) farro pasta (or 1 cup cooked farro for a grain bowl version)
Salt, for boiling water
For the creamy sauce:
1 tbsp olive oil
2 cloves garlic, minced
¼ cup pitted kalamata olives, sliced
½ cup Greek yogurt (plain, 2% or whole)
¼ cup crumbled feta cheese
1 tsp lemon zest
1 tbsp lemon juice
1–2 tbsp pasta water (to thin sauce if needed)
2 cups fresh arugula
1 tbsp fresh dill or parsley, chopped (optional)
Salt and pepper, to taste
Instructions
1. Cook the farro pasta
Boil in salted water according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
2. Prepare the sauce base
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant (don’t brown it).
Add sliced olives and toss for another 1 minute.
3. Make it creamy
Lower heat to low. Stir in Greek yogurt, feta, lemon zest, and juice.
Whisk or stir quickly until smooth and creamy (add a splash of reserved pasta water to loosen the texture).
Keep the heat gentle to prevent curdling.
4. Combine pasta and greens
Add the cooked farro pasta to the skillet and toss to coat in the creamy sauce.
Stir in fresh arugula and herbs. Let it wilt slightly from the heat — about 1 minute.
5. Season and serve
Taste and adjust seasoning with salt, pepper, and more lemon if needed.
Serve immediately with extra feta and a drizzle of olive oil on top.
Notes & Tips
Make it extra creamy: Add 2 tbsp light cream cheese or ricotta to the sauce.
Want more greens? Add baby spinach or basil along with the arugula.
Add crunch: Top with toasted walnuts, almonds, or pumpkin seeds.
Boost protein: Add grilled chicken, chickpeas, or salmon on top.
Vegan option: Replace feta and yogurt with vegan cashew cream or coconut yogurt.
❓ frequently asked questions FAQ
Q: Can I use regular pasta instead of farro pasta?
A: Yes, whole wheat pasta or chickpea pasta also works — just adjust cook time.
Q: Will the yogurt curdle?
A: Keep the heat low and add a splash of warm pasta water before mixing to prevent curdling.
Q: Can I serve it cold?
A: Absolutely — this makes a great creamy pasta salad when chilled.